So, for a special Mother's Day breakfast, I made yeasted waffles with fresh blueberries from the garden. The basic batter is made the night before, so it doesn't take much extra time to prepare the meal.

In the morning, right before baking, add eggs, baking soda, and a splash of vanilla.

The waffles were a great success. Delicious and easy to make. I'll definitely make them again (as long as I remember to make the batter the night before!).

Thanks to Ninive for hosting challenge #59, and thanks to Zorra for creating such a fun bread event.

Pour
the water into a large mixing bowl. (The batter will rise to double its volume,
so keep that in mind when you choose the bowl.) Sprinkle the yeast over the
water, and let stand to dissolve for 5 minutes.

Add
the milk, butter, salt, sugar, and flour, and beat until well blended and
smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic
wrap, and let it stand overnight at room temperature.

Just
before cooking the waffles, add the eggs and baking soda, and stir to mix well. (I also added ½ t. vanilla at this point.)
The batter will be very thin. Pour an appropriate amount of batter into your
hot waffle maker: this amount will vary from machine to machine, and you should
plan to use your first waffle as a test specimen. Cook until golden and crisp.